In my noobular years, I disliked avocado. I know, I know. Shame on me! Thank Heavens I came around. Like most people, it was guacamole that brought me around. Rich, creamy, and cool – it’s pretty much the perfect condiment. Lots of people have their own spin on guacamole, and mine is no exception. It’s similar to most guac recipes, but, I like to add a little bit of sour cream. It gives it a nice tangyness, and lightens it up a bit. I’m sure you could also use Greek yogurt, and get the same effect. We put it on everything; enchiladas, tacos, even scrambled eggs. Which, incidentally, I also add a bit of sour cream to. That’s a tip I picked up from Ralph Cifaretto in “The Sopranos”, right before he got whacked (one of my favorite episodes, btw, for all you Sopranos fans out there). Ahh, I miss that show!
I digress. The guacamole. With all the football game goodness we have to look forward to in the coming weeks (Go 9ers!), save room on your table for a big bowl of guacamole and tortilla chips. It’s always one of the first things to go! I’ve also got another great munchie coming up tomorrow that’s perfect for football snacking. Stay tuned!
3 ripe Haas avocados, seeded and meat removed (see here for a great rundown)
juice of 1 lemon
2 tablespoons sour cream (reduced fat is fine)
1/2 cup pico de gallo
1/2 tsp kosher salt
Mash avocados and lemon juice well with a potato masher. Add in remaining ingredients and stir to combine. Add additional salt to taste.
Place in serving bowl, and cover the surface of the guacamole with plastic wrap to prevent oxidation. Refrigerate until ready to serve.